For high-volume kitchens where throughput and consistency define service quality, this 60" liquid propane restaurant range delivers power and integrated charbroiling to streamline production and menu variety. It combines high-output burners, a charbroiler module, and dual ovens into one freestanding unit, enabling teams to perform concurrent tasks without reallocating space. Designed for continuous operation in restaurants, hospitals, universities, and catering facilities.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and cool surfaces. Soak grates and plates in degreaser; scrub with a non-metal brush. Wipe burners and stainless surfaces with detergent and warm water; rinse. Clean oven interiors with oven cleaner; wash racks separately. Vacuum condenser and vents to remove grease. Dry parts before reassembly. Regular cleaning prevents bacteria, fires, inefficiency, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend's 4606DD-2CR-LP 60" Liquid Propane Range delivers 333,000 BTU with star/sauté burners, pyromax burners, a charbroiler, dual ovens, stainless steel exterior, flue riser, adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
For high-volume kitchens where throughput and consistency define service quality, this 60" liquid propane restaurant range delivers power and integrated charbroiling to streamline production and menu variety. It combines high-output burners, a charbroiler module, and dual ovens into one freestanding unit, enabling teams to perform concurrent tasks without reallocating space. Designed for continuous operation in restaurants, hospitals, universities, and catering facilities.
#@@# Three Star Sauté#@#
Three front star/sauté burners provide concentrated heat for rapid searing and panwork, supporting left-to-right workflow on a 60" cookline. Operators gain manual control for sautéing, deglazing, and reductions while maintaining consistent temperatures under heavy use.
#@@# Dual Pyromax Burners#@#
Two rear pyromax burners deliver sustained high heat for stockpots and braising pans, reducing hold times for large liquids. Chefs achieve stable simmer profiles and faster recovery when multiple kettles run simultaneously.
#@@# Integrated Charbroiler#@#
A 24" right-side charbroiler offers radiant cooking for proteins and vegetables, eliminating the need for a separate unit. It integrates with range controls to ensure consistent char depth and grill marks while improving station density.
#@@# Dual Standard Ovens#@#
Two standard ovens with battery spark ignition enable parallel baking and roasting, increasing throughput for sheet pans and cookware. Each oven includes one rack and supports staggered temperature scheduling for different menu items.
#@@# Commercial Construction#@#
Stainless steel front, sides, shelf, and a 22-1/2" flue riser with shelf provide durable surfaces that resist corrosion and simplify sanitation. Six-inch adjustable legs allow precise leveling on uneven floors, ensuring safe operation and consistent alignment.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear carbon deposits with a brass brush to maintain stable flame patterns. Drain and clean grease troughs daily; use a degreaser rated for stainless steel. Verify standing pilot flames each shift and replace faulty thermocouples immediately. Level the 60" range and tighten 6" leg locks monthly. Calibrate oven thermostats every 90 days and clean charbroiler grates after each service to prevent flare-ups and preserve heat transfer.